Fruit Cake Pudding Recipe ingredients

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To prepare this Fruit Cake Pudding Recipe, first follow the recipe for Butterscotch Pudding, substituting Karo, Red Label. When half cooked, stir in one-fourth cup stoned, quartered dates, one-fourth cup raisins, two tablespoons chopped candied orange peel or candied pineapple, and a little citron. Flavor with two or three drops each, cinnamon and clove extracts, chill and serve with light or whipped cream.

Butterscotch Pudding Recipe

(Especially good for children)

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3/4 cup Karo, Blue Label

2-1/4 cups milk

1/3 teaspoon salt

1 tablespoons Argo or Kingsfords Cornstarch

6 drops vanilla

1/2 tablespoon butter

Scald the Karo and milk. Add butter, salt and cornstarch dissolved in an equal quantity of cold milk. Cook in a double boiler, stirring constantly until thickened, allowing twenty minutes. Add vanilla, chill, mould, and serve with sweetened cream.